Download e-book for iPad: Blue Ribbon Baking from a Redneck Kitchen by Francine Bryson

By Francine Bryson

ISBN-10: 0804185794

ISBN-13: 9780804185790

National pie champion, mother, homemaker, and self-proclaimed redneck, Francine Bryson received the hearts of bakers all over the place while she seemed on CBS's The American Baking Competition and went directly to develop into a finalist at the convey. recognized for her down-home Southern allure and sass (and for effectively pairing chocolate and peanut butter with bacon), Francine now stocks her sought-after recipes and counsel in her first actual baking book.

"Here are the recipes and methods i used to be taught by means of my Great-Granny, Granny, Nana, and Mama--the girls who schooled me at the methods a Southern girl retains a kitchen--and that I realized from twenty-plus years of competing at the baking circuit. you can now bake up award-winning pies resembling Upside-Down Apple Pie, fluffy Biscuits Like Nana Made, and impossible to resist treats like Soda Pop Cake and vintage Southern Lemon Bars--all so reliable they've got made the rounds with the women at church, the bridge golf equipment, supper golf equipment, and mother teams for generations."
--from the creation

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Starting with a sponge makes a difference in flavor and texture. A sponge is simply a mixture of water, yeast, and flour. Making a sponge will give any yeasted bread an easy boost. The dough will be more extensible and easier to handle. The loaves will rise to their fullest, and they’ll bake to their maximum volume. Think of it as taking time to stretch before exercising. When you warm up, you increase your flexibility and you have a more effective workout. It is the same with a sponge. The water starts changing the structure of the flour as it sits, allowing the gluten strands to relax and become more elastic.

See also biga and poolish. rest: To let a dough sit undisturbed for a period of time. retard: Many commercial bakeries prolong the fermentation process by chilling their dough. Retarding allows control over when the dough is ready to bake and encourages flavor development. 28 scale: Scale is used by bakers as a verb to refer to weighing dough. sponge: A sponge is a mixture of all the water and yeast called for in a recipe and some of the flour. A sponge gives breads better shape, volume, and flavor.

Flour the work surface. Using the bowl scraper, turn out the dough and knead a few times. The dough will be smooth but somewhat tacky. Place it in the bread bowl. Cover the bowl with a lightly oiled or sprayed DELLA FATTORIA BREAD piece of plastic wrap and place in a warm, draft-free spot (see Creating Your Warm Spot, page 17) to proof until the dough is very puffy, 11/2 to 2 hours. • At this point, the dough is ready to be pre-shaped and shaped for a White Boule (page 42), White Pullman Loaf (page 49), or Oval Herbed Bread (page 62) or divided, preshaped, and shaped for traditional loaves (see page 50), Cinnamon-Raisin Bread (page 56), or White or Wheat Sandwich Rolls (page 61).

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Blue Ribbon Baking from a Redneck Kitchen by Francine Bryson


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